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Carrots with Sweet Chilli Glaze

Carrots with Sweet Chilli Glaze

serving size icon
Serves 6


  • 2 bunches (400-500g) Baby Carrots
  • 20g Butter
  • 2 Tbsp Olive Oil
  • 2 sprigs fresh Thyme
  • ¼ cup White Wine
  • ½ cup Chicken Stock
  • ¼ cup Sweet Chilli Sauce


Trim the baby carrots of excess greenery and peel or scrape off the skins.

Heat the butter and oil in a heavy frypan and add the carrots and fresh thyme sprigs.

Toss over a medium heat for 5-6 minutes, then add the wine and stock and simmer until the carrots are tender and coloured.

Add the sweet chilli sauce and toss until the carrots are sticky and glazed.

Courtesy of Food Magazine. Recipe by Jo Wilcox. Photography by Shaun Cato-Symonds.

This recipe was sent in by Food Magazine


Qty Price
Fresh Produce Carrots Petite Baby $2.99 ea
$2.99 ea
Superb Herb Thyme Fresh $3.70 ea
$3.70 ea
Stoneleigh Sauvignon Blanc Marlborough $12.00 ea
$12.00 ea
Campbells Real Stock Stock Chicken Liquid $2.19 ea
$2.19 ea
Trident Sweet Chilli Sauce $2.49 ea
$2.49 ea


Qty Price
Mainland Butter Unsalted $6.80 ea was $7.50
$6.80 ea was $7.50
Countdown Olive Oil Classic $5.80 ea
$5.80 ea